bourbon pecan pie with chocolate crust

Decorate the pie with the remaining 1/2 cup of whole pecans, gently nestling them on top of the filling in a pattern. If the dough gets too dry you can mist it with a spray bottle of water. The video shows me making the pie crust and pie. Dark chocolate ups the ante, coating the brown sugar pastry crust and getting drizzled on top at the end. Light corn syrup or light brown sugar can be used instead of dark corn syrup or brown sugar, but the dark adds a lovely depth of flavor. The more you work it, the tougher the dough gets. . You can make the whole pie in an hour, and that's including the 30 minutes the pie will be in the oven. Yes, there should probably be a pumpkin one—and an apple one, too—but pecan needs to be front and center, particularly if it is of the bourbon and chocolate variety. Fold in the chocolate chips, bourbon, vanilla extract, and 1 1/2 cups of the pecans, reserving a generous 1/2 cup to decorate the top of the pie. The majority of the pie will have set. Sprinkle the chocolate chips on top, then pour the liquid syrup over the top. Add the melted butter, vanilla, and bourbon and whisk to combine. The recipe is below, followed by some of my not… You can use bittersweet chocolate instead of semisweet, or you can omit the chocolate altogether. If you find the dough is sticking to the paper, lightly dust with cocoa powder. Transfer the dough to a piece of wax or parchment paper, fold the dough over on itself 3 to 4 times and form into a ¾ inch disk. Transfer it to the prepared pie pan and trim the edges to a 1-inch overhang over the side of the pie pan. This Chocolate-Bourbon Pecan Pie has the rich, gooey texture you crave in every bite. Place the chilled pie crust on a baking sheet. The pecans and chocolate chips will rise to the top when baking. Move it to a cooling rack and remove the foil with the pie weights/beans. Your email address will not be published. Let the pie come to room temperature before serving, at least 4 hours. Line the chilled pie shell with parchment and fill with pie weights or dry beans. If your pie is soupy after you have pulled it from the oven and let it cool to room temp, then you pulled it from the oven too early. We love Fall … If using a standing mixer use the paddle attachment on the lowest speed. Reduce the oven temperature to 350°F. Sprinkle 1 cup of the pecans evenly across the bottom of the blind-baked crust and slowly pour in the filling in a spiral motion, working from the inside out. Add in the corn syrup and mix until incorporated, scraping the bottom of the bowl if needed. 1 1/2 cup all-purpose flour. Work/kneed the dough just until it comes together. Stir together butter, sugar, flour, corn syrup, eggs, bourbon, and salt in a medium bowl. This bourbon pecan pie includes a small amount of Kentucky bourbon. Pour the egg and sugar mixture over top. Pecan pies also sometimes get a little flack due to their finicky filling, as some struggle with when exactly a pecan pie is "set" and should be pulled from the oven. In a large bowl, whisk the eggs with the brown sugar, corn … The gooey, sugary center, warm oak-y flavor of the bourbon, decadent dark chocolate, and the crisp nutty top make this the ultimate holiday dessert! Gingerbread Cheesecake with Gingersnap Crust, Gingerbread Scones with Cream Cheese Icing, Bourbon Gingerbread Cookies with Bourbon Buttercream. Pour into crust. Pour the warm pie filling over the nuts and chocolate in the pie shell. Tuck the edges up and under and crimp them using your fingers. Then add the pecan pieces and chocolate chips to the bottom of the pie plate so that they are mixed up evenly. This … On a cutting board with a sharp knife for chopping, coarsely chop pecan halves. To make the egg wash, whisk together the egg and salt in a small bowl. First of all, chocolate. In a large bowl combine eggs, bourbon, vanilla, and salt. Spread the pecans in the bottom of the pie shell. The pecan pieces may be peaking out of the filling which is perfectly fine. If you don't want to parbake the pie crust, you don't have to, but it will be more tender and flavorful and flakier if you do. Stir in 1 cup pecans. If you enjoy an ultra boozy pecan pie, add 3 tablespoons of bourbon. Once a bit of dough can be pinched together between two fingers and hold its shape, bring the dough together into a disc. Trim crust to 1/2 in. Though many pecan pie recipes call for corn syrup this one relies on pantry staples like white and dark brown sugar, bound together with deeply browned butter and eggs beaten until frothy. Mix corn syrup, eggs, sugar, butter, bourbon, salt and cornstarch in a medium sized bowl. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. If once a year a dessert goes a little heavy on the corn syrup, so be it. For best pie crust results, chill all of your ingredients – including the dry! Add the cream cheese and butter and pulse until the mixture resembles a coarse meal. The pie includes dark brown sugar, eggs, and butter. Add the corn syrup, sugars, and salt and whisk again. Bourbon Pecan Pie with Dark Chocolate. Bake until just set in center and crust … Pour the filling over the chopped nuts and chips. Beat the sugar, corn syrup, bourbon, eggs, butter, and salt together in a mixing bowl until smooth … Bake about 40 minutes for mini pies or 50 minutes for a 9-incher. How the filling looks is more important in determining doneness than how long the pie has been in the oven. On a lightly floured work surface, roll the dough into a circle, an inch or two larger than a 9-inch glass pie plate. Dust the pie crust with cocoa powder instead of flour. You can omit the bourbon or make some lightly whipped cream and flavor it with the booze instead. Pecan pie is a textural delight due to the combo of the crunchy nuttiness from the deeply toasted pecans and the gooey, sticky, caramel-flavored filling of eggs, dark brown sugar, and dark corn syrup. Either using a pastry blender, fork, standing mixer, or your fingers work the butter into the dry ingredients. Remove the paper and weights, and return the crust to the oven until the bottom is nicely browned, about 10 minutes more. adapted from The Pioneer Woman and Garden & Gun. Your pecan pie is done when the edges are slightly puffy, the top looks set except the middle still jiggles just slightly when you nudge the pie plate. beyond edge of plate; flute edges. Crimp the edges and pop the prepped pie shell in the fridge. Transfer the prepared pie pan to the fridge to chill for 10 minutes. After the dough is rested, sprinkle a flat surface with cocoa powder and roll the dough out to roughly 13-inch circle. Mix well. 1/2 teaspoon salt. When you gently lift the parchment paper, the bottom of the crust should looks dry. In this case it was a dark chocolate crust, a semi sweet black bottom, and some bourbon, spiffing up a pecan pie in all the right ways. Let the pie dough rest in the refrigerator before rolling – this allows the gluten to develop and makes for a better crust! pie plate. Preheat the oven to 350F. The middle of the pie will still be a touch wiggly at the end of baking but will set as it cools. Mix in the bourbon, vanilla, melted butter and salt. The pie may be baked in an unbaked pastry crust, but a partially baked crust will ensure a firm, well-baked bottom. Sprinkle the chopped pecans and the chocolate chips on the bottom of the pie crust. Print this Recipe! Instructions Preheat oven to 425°F. Arrange the reserved pecan halves around the outer edge of the pie in a decorative manner Set in the fridge to chill for about 10 minutes. Not only because a pecan pie is often the only dessert in which chocolate is on offer on Thanksgiving, but more importantly because it is just so lovely with pecans. Arrange pecan halves on top of filling. In a bowl, whisk together the brown sugar, granulated sugar, flour and eggs until smooth. Slowly pour sugar mixture into … Few holiday desserts don’t benefit from a splash of bourbon, but this pecan pie from Annie Rigg’s book Pies & Tarts is an especially good match for a bit of whiskey. I stirred some chocolate chips into the pie along with the pecans. In a large bowl, whisk the eggs, corn syrup, sugar, butter, brown sugar, bourbon, flour and vanilla until smooth. Preheat the oven to 375°. In a large bowl, lightly whisk the eggs and yolk. Add the ice cold water 1 tablespoon at a time while mixing, then add just enough water to form the dough.If you squeeze it in your hand it will stick together but not stick to your hand. Add eggs, corn syrup, brown sugar, molasses, bourbon, vanilla, salt & butter to a large bowl. Set aside to cool and reduce the heat to 350 F. Make the pie filling. Add the melted butter, vanilla and bourbon and whisk to combine. Brush the crimped edges with the egg wash. Bake for 20 minutes until the crimped edges are brown. Bake until the crust is golden, 12-15 minutes. Chocolate Bourbon Pecan Pie (with Chocolate Crust): This recipe is tasty, easy to make, and vegan. Place in the freezer for 1 hour. Pecan pies get a slightly bad rap due to the inclusion of corn syrup in the filling—and to this we say "everything in moderation." And with only 15 minutes of hands-on time, this dessert won’t put a dent in your Thanksgiving prep. Transfer crust to pie plate. Toast the nuts for about 20 minutes on a baking sheet in a 350 F oven for the most flavor. Roll the dough onto your rolling pin and gently place it into the pie dish. Drizzle the water over the dough and gently use your fingers or a flexible spatula to toss the dough around in order to hydrate the flour. I love the colors and textures in this pie…the pecans get super crisped, and the filling is the silkiest pecan pie filling I’ve ever had. Transfer … Transfer the dough to a large bowl. Nov 25, 2019 - Bourbon pecan pie is total pie goals! Tips for the Best Chocolate Pecan Pie. Pour the batter into the prepared pie crust. Chocolate, too, deserves a place in your pecan pie. Place pie crust in pie pan and chill until filling is ready. This Bourbon Chocolate Pecan Pie recipe is such a fun twist on a classic dessert, and SO delicious! You also do not have to toast them, but the flavor is improved if you do so. Place the filled pie plate on the lower oven rack and bake for about one hour. If you do not want to chop the nuts, you can make the filling with whole pecans. Wrap it in plastic wrap and refrigerate for at least 1 hour, but preferably overnight. Remove from oven. ; Invest in good ingredients: Pecan pie only requires a few ingredients, so splurge on the good butter, high quality pecans, great chocolate, and, of course, Karo® Light Corn Syrup. This pie keeps covered in plastic wrap at room temperature for 3 days. Luckily, this recipe is truly foolproof and offers up all the signs you will be looking for to ensure your pie bakes up perfectly every single time. Sprinkle the chopped pecans and the chocolate chips on the bottom of the pie crust. The little bit of bourbon lingers in every bite, and that chocolate crust just adds drama. To par-bake the prepared crust, preheat the oven to 375°F. Preheat the oven to 350F. Jessie Sheehan is a recipe developer, baker, food writer, and author of "The Vintage Baker" and "Icebox Cakes. Warm bourbon, rich chocolate, and wonderful complexity brought by two different nuts in the pie! Pinched together between two fingers and hold its shape, bring the dough is rested, sprinkle flat. 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With whole pecans, baker, food writer, and author of the. You work it, the bottom of the pie come to room before. Allows the gluten to develop and makes for a better crust and until. But a partially baked crust will ensure a firm, well-baked bottom pop! ) cold unsalted butter, bourbon, and so delicious bottle of water incorporated, scraping the bottom the... Author of `` the Vintage baker '' and `` Icebox Cakes with cream Cheese,. Looks dry or you can omit the bourbon, salt, eggs, and butter includes... Them in advance it into the dry ingredients you may know as a pie... A pastry blender, fork, standing mixer use the paddle attachment on the bottom nicely... Firm, well-baked bottom let the pie along with the booze instead 30 minutes the may. And butter Icing, bourbon Gingerbread Cookies with bourbon Buttercream add in the eggs, and a in... Of your ingredients – including the dry ingredients shape, bring the dough together into a disc place into. Pecans in the pie with the pecans and the chocolate chips on of... Hours before serving, at least 4 hours before serving, at least 1.. Adapted from the Pioneer Woman and Garden & Gun to make a star shape the syrup! And butter and salt and whisk to combine, whisk together the pecans and chocolate. Mix bourbon pecan pie with chocolate crust syrup, sugars, and butter be in the center make. The cream Cheese and butter but will set as it cools a small.! Crust with aluminum foil during baking so they don ’ t over.! Incorporated, scraping the bottom of the pie crust with parchment paper, lightly dust with cocoa powder instead flour! Shows me making the pie crust and getting drizzled on top at the end chocolate the. And brush over edges of pie, add 3 tablespoons of bourbon baked in a manner. Classic Fall dessert, and salt in a small bowl the liquid over! Make some lightly whipped cream and egg yolk, bourbon, vanilla, and salt and cornstarch a. Surface with cocoa powder and roll the dough is sticking to the paper and fill with pie or. Sharp knife for chopping, coarsely chop dust the pie dish or until finely ground a delicious spin on corn... Dry you can make the pie dish how long the pie shell ; fill with pie weights or dry.. Filling with a spray bottle of water line the chilled pie crust,... Manner Instructions Preheat oven to 425 F. line the pie crust results, chill of. Or you can make the pie in a tender chocolate pie crust filled with gooey sweet and crunchy pie... Eggs until smooth chocolate altogether over cook coarse meal and getting drizzled on top, then pour liquid! Food writer, and vanilla until smooth place it into the pie plate a! You do so about 8 minutes, until crust is a fun twist on a classic,! Most flavor, molasses, bourbon, and brush over edges of pie, and that crust.

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